Description
Tacos Dorados are crispy, golden-fried tacos filled with a delicious mixture of seasoned ground beef and mashed potatoes. This traditional Mexican dish is perfect as a satisfying appetizer or main course, served with fresh toppings like Mexican crema, shredded lettuce, salsa, cilantro, and cheese for a burst of authentic flavors.
Ingredients
Scale
Filling
- 2 large russet potatoes, peeled and diced into 1-inch chunks
- 1 tablespoon vegetable oil, plus more for frying
- ½ small onion, chopped (white or yellow)
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 ½ teaspoon chili powder
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
Tacos and Toppings
- 16 corn tortillas
- Mexican crema
- Thinly shredded lettuce
- Salsa
- Chopped cilantro
- Queso fresco or cotija cheese
Instructions
- Boil and mash potatoes: Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the diced potatoes and cook for 20 minutes until fork-tender. Drain and return potatoes to the pot, then mash well using a potato masher. Set aside.
- Sauté aromatics: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add chopped onion and minced garlic and cook for 1-2 minutes until fragrant and translucent.
- Cook ground beef: Add the lean ground beef to the skillet. Break it up with the back of a spoon and stir in chili powder, kosher salt, garlic powder, onion powder, black pepper, and cumin. Cook for 8-10 minutes until the beef is fully cooked and browned. Remove skillet from heat.
- Combine beef with potatoes: Add the mashed potatoes to the cooked ground beef. Stir thoroughly until well combined. Taste and season with additional salt if necessary.
- Warm tortillas: Wrap corn tortillas in a damp paper towel and microwave for 30 seconds until hot and pliable. Alternatively, warm the tortillas on a skillet or comal over medium-high heat until soft.
- Assemble tacos: Working in batches of three, place about 2-3 tablespoons of the meat and potato filling on one half of each tortilla. Fold the other half over to form a taco and continue until all tacos are assembled.
- Fry the tacos: Pour vegetable oil into a deep skillet or sauté pan until it reaches halfway up the tacos. Heat the oil over medium-high heat to between 350°F and 375°F. Fry the tacos for 45 to 60 seconds per side until golden brown and crispy.
- Drain excess oil: Transfer fried tacos to a paper towel-lined plate to absorb excess oil. Repeat frying process with remaining tacos.
- Serve and garnish: Serve the tacos dorados hot with Mexican crema, shredded lettuce, salsa, chopped cilantro, and crumbled queso fresco or cotija cheese for a flavorful finish.
Notes
- Ensure the oil is hot enough before frying—between 350°F and 375°F—to achieve a crispy texture without absorbing too much oil.
- Use a slotted spoon or tongs to handle the tacos while frying to avoid breaking them.
- Potatoes can be boiled a day in advance to save time.
- For extra flavor, add finely chopped jalapeño or other chilies to the meat mixture if desired.
- Leftover tacos can be reheated in a hot oven or air fryer to maintain crispness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Tacos Dorados, Fried Tacos, Mexican Recipes, Ground Beef, Potatoes, Crispy Tacos
